French baked sandwich with black forest ham, gruyere mornay sauce garden salad and crudites.
Pan fried pork tenderloin, green peppercorn mushroom sauce, rosemary roasted potato, garden touch.
Steamed wiener sausage served with potato, cucumber, salad.
Chef selection of 4 cheese apple nuts and baguette.
Beetroot salad with apple, goat cheese, pecan nuts dill vinaigrette in seasonal green.
Knackwurst sausage, gruyere cheese, onion, tomatoes, mustard vinaigrette.
Tomato, fresh mozzarella cheese marinated with olive oil balsamic vinaigrette, garden crisp.
Bavarian grilled bratwurst your choice veal or pork served with atomic potato salad.
Cream of mushrooms.
Young spinach leaves, bacon, mushrooms, garlic crouton, red wine vinaigrette.
Crusty bagutte served with butter.
Thin bread dough spread with a atomic sour cream topped with onion, bacon, spinach, mushrooms, smoked salmon.
French onion soup gratinated with Swiss.
Roquette and romaine parmesan with your choice of dressing Dijon vinaigrette, balsamic dressing.
Sea food vol au vent served with basil pesto white wine cream sauce-garden touch.
Oven roast duck breast served with a green pepper corn sauce, braised red cabbageand roasted potato.
Braised pork shoulder ragout marinated with Dijon mustard rosemary and garlic au jus served with cremini mushroom, mashed potato-garden touch.
Braised top c. A. B. In red wine with onion mushrooms and bacon served with spaetzle noodle-garden touch.
Espresso marsala.
Germen red fruit pudding served with vanilla custard.
Caramel cream pudding.
Home-made seasnal fresh fruit pie.
Chocolate mousse made with Belgium chocolate.